The natural extraction process used to produce Extra Virgin Olive Oil ensures it retains all the nutrients and antioxidants from the olive fruit.

It contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process.

The fat composition of Extra Virgin Olive Oil is also a major contributor to its healthfulness. It’s primarily made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a staple of the Mediterranean diet.

Studies consistently link a diet high in monounsaturated fat with favorable effects on markers of cardiovascular disease (heart disease and stroke). This includes a reduction in markers of chronic inflammation, blood pressure, cholesterol levels and blood glucose levels.

Heart disease is the number one cause of premature death worldwide.

Interestingly, populations residing in Mediterranean regions have low rates of mortality (death) from heart disease. While this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one.

It appears the active compounds in Extra Virgin Olive Oil have powerful cardio-protective properties, such as helping to lower blood pressure and preventing atherosclerosis (hardening of the arteries).

One giant review study, which included data from over 840,000 subjects, found that those who ate the most olive oil were 9% less likely to have heart issues and 11% less likely to die early compared to those who ate the least olive oil.

Stroke is the second largest killer after heart disease.

It’s closely linked to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure.  

One study that compared olive oil use and stroke incidence that those who consumed the highest amounts of olive oil had a 41% lower risk of stroke.

It’s thought that the phenolic compounds present in Extra Virgin Olive Oil aid in glucose metabolism and improve the sensitivity and effectiveness of insulin.

A large analysis found that including olive oil in your daily diet could reduce the risk of type 2 diabetes by 13%. In comparison to a low-fat diet, a diet high in olive oil was also found to help normalize blood glucose in people who already had type 2 diabetes.

when you consider the major factors that influence how an oil reacts to high temperatures – oxidative stability and ratio of monounsaturated fats – Extra Virgin Olive Oil is number one.

Olive oil, especially those rich in polyphenols such as Extra Virgin Olive Oil, may prevent bone loss with aging.

Animal and human studies propose that olive oil can inhibit bone reabsorption (the breakdown of calcium) and increase bone formation.

The results of a recent study in 870 participants seem to support this theory. They found that people who consumed the highest amount of Extra Virgin Olive Oil had a 51% reduced risk of bone fractures.

In regions where olive oil is a central part of the diet, people tend to live longer.